Tag: humour

Ok. Here I am again, posting about cooking. Let me put in a quick disclaimer: I am not a chef. I am a self taught dabbler, a mother of two and wife of one (no polygamy here). I had no interest in food until, in art school, I discovered that I needed to cook, or die. Thus began my foray into cuisine, first by frantically phoning my mom to ask basic cooking questions, and then, starting to use my gut.

If you are a details person, you like to follow instructions to a tee, measure out everything exactly, this is not the post for you, stop reading immediately and find another recipe.

If you are a person who, like me, tends to scan recipes, compile the fundamentals in your mind basket, and then go-to with wild abandon, substituting with rough equivalents where ingredients are lacking, then this might be for you, read on.

A dear friend of mine recently tried my curry from scratch and asked if I could give her my recipe. I had to answer “no”. Not because it is any great secret, but because I really haven’t the foggiest when it comes to the exact ingredients I use when making my basic masala paste from which my curries emerge. I realized that this has got to change. I really do need to lay it out once and for all. My husband is a huge fan of my curries so I make it quite regularly, however, they always turn out a little different.

Can I also preface this with…I am an ignoramus when it comes to Indian cuisine. I do not know the specifics about the different curries nor their names. I am a novice in the world of Indian spices, yet they delight and tantalize me. They have an amazing power and fragrance and in a world of less is more, the opposite is actually true of these incredible spices, just add more, more, more! It took me a while to realize that I needed to not hold back with the amount of spices I put in. My measly amounts of spices were pathetic. Now, I happily purchase bulk spices in their seed form. You can buy the pre-ground and make life easier, but I believe much of the deliciousness comes from freshly grinding the spices as needed.

So, saying that, if you are anything like me, you already want to throw in the towel. I always get overwhelmed by the prerequisites to a recipe “oh, I need that tool?” “oh, I have to get those spices?””Gaw, I’ll just eat ramen”

Hear me out. What you need is a coffee grinder if you are using the spice seeds. If you have pre-ground, give that grinder no second thought. ( most of us have coffee grinders. I now possess my own “spices” coffee grinder after one too many coffee tasting of cumin. However, coffee with a hint of cardamom is delicious!). It is also helpful to have either an immersion blender or food processors (food processors, I hear they are useful. I haven’t got one).

What you need for spices seems like a long list. It is. But, if you get hooked like I did, you are going to be using them for a long time. Heck, you probably have a few already:

cumin seeds

paprika

garam masala

cardamom (whole) or inner cardamom seeds

coriander seeds

black pepper corns

turmeric (I use the powder)

mustard seeds

clove

fenugreek seeds

If you don’t have all of those, that’s ok, it’s still going to taste delicious.

Other ingredients:

2 med onions

sea salt

5 to 6 cloves of garlic

a thumbs length of garlic (roughly two tablespoons when chopped)

a can of diced tomatoes or several large tomatoes diced.

ghee…or butter…or coconut oil.

Here we go, step by step with pictures!

Get out a pan. ( If you are using powder, skip this and the next step) I love my cast iron skillets. I despise non-stick. The first will (apparently) leave trace amounts of iron in your food- good for those of us always low on iron and pregnant ladies. The latter, will leave trace amounts of mystery chemicals, especially if it’s been scratched or roughed up. A good compromise: a stainless steel pan. With pan on medium heat toss on a tablespoon of each of the following: cumin seeds, coriander seeds, inner cardamom seeds*, mustard seeds, fenugreek seeds and roughly twenty cloves.Toast them in the pan. Toast until fragrant (roughly 30 seconds?) If they start to smoke, you’re done! Take the pan off the heat. This happens relatively quickly, so do not walk away. Use your expert tossing skills to shimmy those seeds around the pan as they heat.* On closer examination of this photo I realized I had no cardamom on the pan. Further sleuthing revealed that the spice lady at the shop had neglected to even sell me any. Oops. I can attest to the fact that this recipe is delish sans cardamom).

2. Pour toasted seeds into a grinder and grind until fine and fragrant.

3. Chop the garlic, ginger and onions roughly and set aside in either separate ( if you like to feel like those chefs on TV with pinch bowls) or a single bowl. It is not necessary to spend time on this as it will all be blended once cooked.

4. Begin heating a decent sized pot. It’s going to hold all of your masala, so make sure it’s not a small pot. I’d say a medium to large one. In the warm pot, add 2 tablespoons ghee (or whatever oil you’ve chosen). I like to use ghee…it makes it feel more authentic, though I can’t honestly say it is any different from butter. Coconut oil adds a little bit of flavor. In my estimation, if you are going to use coconut oil, this is the type of dish to use it in, the flavor lends itself well to curries. Sprinkle in some salt too…this is a great time to incorporate some salty goodness. Now toss in the ground spice. If this is the first time the spice has touched a pan, aka if you bought it pre-ground, I recommend putting it in first, before the oil and salt and letting it warm and “toast” briefly before adding the other stuff. It’s all about releasing the aroma and flavor!

5. Once the ghee has melted (it happens fast) toss in the onions, garlic and ginger. Stir well on high heat, then lower to a simmer.

Now make a cup of tea (preferably a spiced chai) and hold your horses while you wait for the onions to cook down. You want them to be transparent. Don’t rush this stage. If you don’t let the onions caramelize you are wasting some great natural sweetness. This could take at least 10 minutes. Breathe.

6. As you wait, or in your own good time, gather together the following spices, all approximately a tablespoon …except for the cayenne: that is “to taste”. (I have some incredible Birds Eye Pepper cayenne that is HOT. I used only a quarter teaspoon): Black pepper (preferably freshly ground), turmeric (this is a root, so I buy it in powder form), garam masala ( also a proprietary blend of spices, so comes in powder form) and cayenne.

Go ahead and add those spices to the pot. Stir well to incorporate.

By now the whole thing should be thickening up and gluing itself together. You will also start to worry that it’s drying out and about to burn. If the onions are still not transparent, then add a bit of water, just enough to keep it from burning. Do this periodically until those onions are soft. Then cook until dry and about to burn. Now’s the time to…

7. throw in the diced tomatoes. Fresh is best but I did not have any, so canned it was (if you really want to go the health nut way, you only use fresh, because there’s good research that shows that canned tomatoes are pretty bad for you – the acid in them leeches the plastic lining out. Yes, even if it’s BPA free lining, it’s still a synthetic lining of some kind. But if, like me, you’ve obsessed, stressed and ultimately surrendered to theses realities, you will weigh the good against the bad and just go ahead and use it anyway…if sparingly).

Stir. Now watch as that tomato and its juices helps to de-glaze the pan. Now you’re lookin’ at an almost finished masala paste. You just need to cook that down for a bit. I’d say roughly 15 minutes of simmering with the lid off.

8. When you’ve cooked it down a decent amount (it should look like a thick tomato sauce) turn of the heat and let cool.

9. If you are anxious like me, sometimes, or in a time bind, you’re gonna want to blend that up right away. I advise not to. Do you like being burned by scalding hot masala paste? I didn’t think so. Hopefully, you’ve waited at least 20 minutes. Now, go ahead and blend that masala smooth using your immersion blender or whatever other fancy tool you might have for doing this. You can now use this masala paste to immediately make a massive vat of curry. Or, like me, you might choose to divide it and sock some away in the freezer for a future meal. This is how I divided mine:

2/3 in a jar to be used the next day on a curry for four adults and two kids. The last third in a ziplock to be frozen. It will expand to make enough curry for my family of 4.

That’s it. That’s all. I hope you could follow that relatively well. Just in case not, I have handily combined the instructions without the pics and needless commentary below!

Cooking Instructions:

1 With pan on medium heat toss on a tablespoon of each of the following: cumen seeds, coriander seeds, inner cardamom seeds*, mustard seeds, fennugreek seeds and roughly twenty cloves. Toast them in the pan. Toast until fragrant (roughly 30 seconds) If they start to smoke, you’re done! Take the pan off the heat.

2. Grind the toasted seeds and set aside.

3. Chop the garlic, ginger and onions roughly and set aside in either separate or a single bowl.

5. Toss in the onions, garlic and ginger. Stir well on high heat, then lower to a simmer.

6. Gather together a teaspoon each of the following spices ( cayenne to taste): black pepper, turmeric, garam masala, cayenne. Add to pot and stir well to incorporate.

7. When onion mixture is well caramelized and transparent, add in one large can of diced tomato, stir well. Set on simmer until cooked down to consistency of a thick tomato sauce. Approximately 20 minutes.

8. Blend cooled masala into a paste. Use immediately or store in zip lock bags in freezer. Makes enough for roughly two meals (for up to 4 adults per meal).

Thanks for checking this out. If you are curious about how I expand this into a curry, check out my next blog post.

Ahh. This poor wallowing blog. It’s a sad state of affairs, I know, when I have no creative endeavor to blog about.

So, I will seek out the creative in my everyday, because being a mom is a creativity-on-the-fly kind of a proposition.

In recent years I’ve actually turned to cooking as a creative/relaxing-ish process. I’m in the kitchen a lot anyway, and I can’t not cook, sooo …might as well enjoy it. I approach it much like I do my painting and drawing: I do not ever use a recipe, I do use references and then piece it together, I do it all on the fly and often from random things I find in my fridge and cupboards. The less planned out, the more satisfying (my high school art teacher will be clutching his heart at this point; what, no pre sketches?!).

So, because I don’t have any methodical method to this madness, it sometimes takes me a bit to figure out the trick to something. I have to accidentally hit on it several times before the correlation between certain ingredients, time, application etc. spark recognition in me. Then, out of that comes a dish I can mostly replicate…but never exactly.

The recent discovery, people, is salt brining.

How many times have I made…or more often had chicken, or pork, that looks absolutely delicious, but when I bite into it, I am appalled by its lack of flavour?

The answer is: many. Many times. Too many times.

The problem is not even that it isn’t salted (that’s another issue I have…you HAVE to salt meat), it’s that it wasn’t salted properly.

When I bite into meat, I don’t want flavour just on the outside layer, I want it all the way through.

That’s simple, you say, just marinate the damn thing for 24 hours. Oh, you bet, that is definitely the way.

Did I mention I am now a mom of two under three? Did I mention that I am not a planner? Quite frankly, getting frozen meat out of the freezer with enough time allotted to thaw is a challenge for me most of the time. So, yes, if I manage to think days ahead, I can thaw my meat and soak it in a 24 hour marinade and it’s golden.

BBUUUUUT for all you last minute chicas and hombres out there, there is an easier way. And, even if you still want to put a 12 hour marinade on a choice piece of meat, this method I am about to tell you about is STILL an awesome precursor to that and will only make your meat of choice that much yummier.

Here’s the secret: A 30 minute salt brine.

Yeah. Look it up. I am not making this up. It’s out there.

( I know, salt is the new poison…however, I am betting that the salt content ultimately is less and definitely not more than the salt you would automatically get in a pre-prepared chicken from the grocery store.You are the one adding the salt, so you have full control of amounts. For all of you salt enthusiasts, this is for you. For those on a strict no salt diet, I am truly sorry.)

Take your thawed meat: chicken thighs, pork loin, skirt steak, whatever: place in a bowl that is deep enough so that when you fill it with water, the meat is fully immersed. Dump in roughly (I am not a measurer) 2 teaspoons of your salt of choice ( I use sea salt), then fill with water, stir, and then place your meat in it and let it sit, covered, in the fridge, for a minimum of 30 minutes (note: you don’t have to do it in that order, I often have the meat in first, then I sprinkle the salt all over and then add water then gently move the meat around so the salty water fills every nook and cranny). For chicken, especially drum sticks, 30 minutes is plenty.( You can prep your other dishes while you wait. Heck, you can be distracted by your toddler pooping on the floor and by the time you’ve cleaned that mess up, the chicken is ready.) If it’s something like a pork loin, or a thick roast of some sort, you can leave it for several hours or overnight. But you’d be amazed how just 30 minutes can be enough in a pinch.

Then when you are ready to get cookin’, pour out that water, dab your meat dry with paper towel and then season how you would normally season it. Cook it. Gaw, it will change your life.

Oh, wait! If you are going to slow cook that bad boy, don’t pour out that water, use it in the crock pot. When you’ve finished cooking that meat in the crock pot, don’t pour out the cooking juice, use it to cook rice or other grains in it – too f*&in’ good.

That’s it, my epiphany. Since I started prepping my meat that way, my hubby has only had good things to say…as well as my toddler and baby who gobble it all up.

Cheers. Happy cooking/creating.

Tee hee , we gobbled it up so fast I had no time to take a picture of it just after it was cooked. Here are the cold left overs.

In addition:

I just discovered you can salt brine brussel sprouts. Oh yes, I did. My kid chose brussel sprouts as we meandered through the produce section of the grocery store. She thought they were cute because they looked like mini cabbages. I knew this was do or die…I had to make it tasty so that she’d want them again and again. So, same idea, salt brined those puppies, then cooked em up with garlic, ginger and tamari making sure to really brown them on each side in the pan before deglazing with a bit of rice vinegar and water. Also sprinkled it with sesame seeds and a drizzle of sesame oil for fragrance. The verdict: my kid loved them. I even got an “if I have to eat brussel sprouts, this is the way I want to eat them” from the hubs. High praise, high praise.

News flash: interior decorating is nothing like painting on a canvas. I know…a house is just as much a blank canvas as a real canvas for the creative soul…but this creative soul is having a dark tea-time of the soul as regards colour choice for our house.

For the past couple of weeks I’ve been trying to re-invent our space, which, when we moved in was awash with a sort of piss-tinted hue throughout the entire house (A+ for consistency I suppose), not to mention a musty, smoker-lived-here smell that we were anxious to exorcise. I happily ran down to our local hardware store, spent a few puzzled/overwhelmed minutes gazing at paint chips ( like a kid in a non-edible candy store you might say) before going with a gut instinct for a grey-blue tone.

Excellent. No problemo. The colour went on magnificently, only it was a little too subtle. “Dang!, I knew it!” I muttered under my breath. At the last moment I had let my husband cloud my judgement and went a shade lighter than I’d wanted to. Needless to say, though we liked the colour, we agreed it was too light and ended up repainting. No real problem, but additional time was required.

Then it came time to paint the hallway. I didn’t want a repeat of the last time. I wanted to go bold. I have this gorgeous Laotian tapestry we picked up years ago in Thailand and working from those colours I decided to boldly go purple. Crazy, I know. But I felt it in my gut, this was going to work and I would consult no one. Purity of vision and all that.

paint chips and Laotian tapestry

A trip to the hardware store, an unwavering finger proudly pointing at my colour swatch with the command of, “mix this” and four hours of painting later (I could have bought the $2 sample and painted a wall, but why go the wussy way?) my hallway looked….well, it looked like …a cut of pastrami had exploded on my walls. A mix between gaudy easter purple and say, SPAM…or as my sister-in-law put it, “sort of intestinal”. Yeah, that’s what I was going for.

Back to the drawing board. Back to the paint aisle where a helpful fellow wanna-be interior decorator gave me tips on the trendiness of brown and blue after overhearing my discussion with my sister-in-law…until she saw the colour swatch I was working with already and a look of horror edged into her expression and an “oh” escaped her lips, like “oh, that kind of blue, well then there’s no colour that will go with that“, that kind of “oh”.

When all else fails, stick with the colour you’ve got and just go with shades ( I don’t know that that is a design thing, but I have a gut feeling I’m right). So that’s what I did; a bolder shade of the existing colour. And you know what, I love it and so does hubby. In my books, that’s a success.

This interior decorating is harder than I thought. When you make a mistake, you can’t just paint over it with a big brush and a few strokes, no, you’ve got to cut in (gack) and roll for hours.

And gut instinct that works when painting on canvas does not necessarily work for painting walls. Lesson learned. I could benefit from reading a few decorating books.

After all the frustration, it is at last resolved. Now it’s time to sit back with my Winter Spiced Ale and enjoy.

..while sitting on my Craigslist find… Not bad, eh? But I’d still put me down more in the dummy column when it comes to decor. However, I do shoot half decent photos. So enjoy the illusion of a magazine ready home (hint: it’s all in the cropping!):

Let’s face it, I’m overwhelmed. I have a little too much on my plate and I need to at least acknowledge that fact if not change it.

The good news is that the plate is loaded with mostly creative ventures. The sucky news is that I have more ideas than time. If only I could leave the day job to do art full-time. But if my Farmer’s Market sales are any indication of my success, I’d better stick with the day job! Same ol’ artist’s sob story; can’t make a living from my art.

Only, I don’t believe that. I believe that one day I will find my niche and I will tap into an as yet undiscovered reservoir of art patrons who get what I do, like what I do and want to pay for it too! Yes, that got rather rhymy.

I’ve been plugging away at the Farmer’s Market, making myself visible, going through the chore of set-up and take down, for those few moments of joy when a person has the courage to actually walk into my tent and really look at what I do. When they laugh and enjoy any of my paintings or drawings, I feel immense satisfaction. I feel even more satisfaction when they like it enough to want to take something home, even if it’s just a little art magnet or card. Pieces of my expression out in the universe!

I’m trying to put out of my mind the other stuff, the business stuff like paperwork: applications for fairs and their fees, logistics of set-up and schedule, even casting my mind forward to tax time – YIKES! Panicking over cost vs income. I seem to tick something off the list and then add another two.

Just get through the season…i.e. the Christmas selling season, and then I will take stock. What works, what doesn’t. What I can and love to do and what I can do without.

I leave you with some drawings I’ve been working on. I’m considering having them printed as Christmas cards. I’m enjoying drawing tremendously and am wondering why I’ve been away from it for so long. I hope you enjoy!

So, as I’ve mentioned before, we didn’t put much thought into our garden this year being that we thought we were buying a house and moving out. Regardless of our neglect, the garden thrives on. And to his credit, my hubby waters the place every morning before he goes to work. In regards to actually planting anything, those that were are long gone:

Seedless Bok Choi

This is the Bok Choi I planted in early spring hoping to have it ready before the heat…unfortunately my timing was again off, and it bolted. I kept it in the bed, hoping that they would have some seeds to harvest…but alack and to my horrified dismay: seed pods with no seeds in them! Can anyone say Monsanto? I blame them for everything!

But on to cheerier, hardier things:

Mystery Squash

Early summer my hubby discovered a squash plant of unknown origin growing in a corner of one of our raised beds. Actually, he found many, but pulled all but one. This move is something he regretted, because as the plant grew, it formed lovely flowers, but no fruit.

With our non-expert, non-researched, unfounded opinions, we concluded that the plant would be a dud because there were no other plants around it to aid fertilization. So my hubby, unsure of what to do with the many gangly arms the plant was putting out, decided to strap them along the top of our fence. If they weren’t going to bear fruit, they were at least going to green up the place and we were going to enjoy their blooms. Well, sure enough, suddenly the splendid thing started to bear fruit…and it turns out to be a most amazing squash (exact type not yet identified) that I had discovered I loved last year at the farmer’s market!

The Fruit of our Non-Labor

Well, if we wanted to stop it from bearing fruit we couldn’t. The thing is a monster growing machine of the most impressive kind. Our impromptu “Hanging Garden” is such a success it even reaches into our neighbors yard where it also hangs it’s fruit tantalizingly. We are not opposed to sharing, so when I finally met our neighbor the other day, I encouraged her to please pluck and use the squash encroaching on her side of the fence. Not just that side of the fence, but the back-end too:

Over the fence facing a back fieldHanging Bounty

The trick is to know when to pick them. One must wait until they are a deep red-orange for optimal tastiness, but weight is also a factor and I’m not sure if the stems can sustain such a load for too long. If anyone can hazard a guess as to the type of squash it is, please let me know!

I ventured out into the back field to take these shots, knowing full well I’d pay for it. You see, the back field is empty save for two things: moles and goat head weeds. Both have their disadvantages for gardens…and walking. We seem to have the mole problem taken care of this year, the goat heads are another thing. My hubby has been waging war with them since we moved here. If you’re not familiar with them, feel free to wikipedia the awful things. They grow, well…like weeds, and produce the hardest, spikiest seed that when in contact with anything rubber and full of air, aka bike tires, will pop them like no ones business. If one is unfortunate enough to track several of those into the house, and say those awful things actually relinquish their spiky hold on the soles of your shoes, then watch out! My bare foot has come in contact more than once with those nasty buggers hiding in the carpet tufts and has never failed in eliciting a scream of pain followed by a stream of expletives.

When visiting the field, one has to resigns oneself to the fact that there will be a lot of goat head removal before going even near the garden or the house or even drive-way (where our bikes reside). Check out the bottom of my flip-flops from my short photo-op adventure:

Goat Heads make spongy work of my poor flip-flops

More than once, a spike has managed to make its way all the way through the sole to my tender tootsies. Nasty stuff.

Moving on from nastiness, I leave you with a few images of the glorious growth in our Accidental Garden:

Morning Glories

Black tomatoes

(okay, we did plant the tomatoes, but also unplanned ‘cuz my boss begged me to take a few off his hands (he had over 60 tomato plants donated to the club and couldn’t fit them all)…so kind of accidental if you think about it…)

Fill clean, dark-coloured, spray bottle with filtered water (can be distilled but not necessary)

add 4-8 drops lavender oil

That’s it. What? You expected more? If this were rocket science, I would not be doing this my friend.

Shake and spritz liberally. But not too liberally if you need to get things done because it might put you to sleep.

Lavender Laboratory Experiment #2: Foot Scrub

What you need:

Clean container with screw top lid

sugar (any kind; the grain and texture is up to you. I used pure cane sugar)

olive oil

Approx. 8 drops lavender oil

pinch of lavender buds

My jar was a small face-cream-sized jar, so I used a 1/4 cup sugar and filled the rest with olive oil and mixed it. You can use another oil like almond or grape for example, but a thick oil is nice for something as gnarly, dry and cracked as your feet very moisturizing for your deserving tootsies.

Note that lavender buds are optional…they can look a little bit like mouse turds on the floor of your tub after a good foot scrubbing…so if you’re not easily spooked (meaning you don’t have a tendency to jump into the air landing on the most elevated surface available while screaming “mouse! mouse!”), it’s easy enough to wash down the drain and adds a nice touch to the scrub, otherwise just leave it out.

Lavender Laboratory Experiment #3: Lavender Salt

Any amount kosher salt (in this case about 3 tablespoons)

An appropriate amount of lavender as to not over or underwhelm the salt (in this case, a pinch)

Combine.

Note: If you have a sea salt mill, combine coarse sea salt and lavender buds in the mill for a more fragrant salt.

Aye, aye captain, but what to do with lavender salt?

It’s amazing combined with lemon and butter(or olive oil) as a rub for chicken destined for the grill…or so I’ve been told and plan on trying.

Or perhaps on buttered popcorn…yum!

Here’s what I did do:

Pan fried asparagus with butter and lavender salt.

Need I say more?

…okay, just a little more:

As you can see, my experiments are none too scientific as I didn’t provide any measurements ( okay, I did mention a ‘quarter cup’ once and ‘a pinch’ more than that…but how big are your fingers compared to mine? See what I mean?),which is to say, experiment for yourself and see because how am I supposed to know how much scent or flavour you like? Have fun and let me know how your experiments turn out. Got any amazing lavender recipes or home-made cosmetic ideas? Please share!

Before you dis it, hear me out. I know there’s a lot of slap talk about it because of Bikram himself who has made a pretty penny from T M-ing his sequence of postures. I don’t care about all that. What I care about is whether it works for me and it does.

Before Bikram Yoga, I could not stick to any form of exercise, nor could I stick with a yoga practice. Holding my leg in the air for five minutes and deep breathing just didn’t cut it. For some sick reason, I love being in a room that’s over 100 degrees farenheit, sweating my life away as I hold various nutty/frustrating postures. The fact that my brain is often yelling “Let’s get the FUDGE out of here! I’m dying” is one of the challenges I embrace. Yeah, the postures never vary (except when an instructor is feeling particularly motivated and makes us hold a posture WAY longer than the standard minute) but that’s what’s good about it. You work and work at a posture until you think you know it, and then it deepens and gets better and better beyond that.

Anyway, this is not a rant about why Bikram yoga is good. Like selecting wine, if you like it then it’s good for you.

No, I want to vent about my session today which started out all fine and dandy. The heat was blowing, I was lying on my mat in Savasana waiting for the class to start when a none too lovely aroma filled the air…something like rotting cabbage.

Some yogi or yogini nearby was letting off stink bombs. Now, I know that we all have gas, and yes, sometimes we can’t control it…but this wasn’t the first time. And it wasn’t like it was just once…no, it was peppered throughout the entirety of my 90 minute class…usually in the toughest posture requiring deep breathing – the exertion being the reason for said stink bombs. Talk about a test to see how inward one can go. How can one deep breath with that kind of gas floating in 110 degree air? Seriously, I didn’t know whether to breath or gag. Not to mention, in the silent room, it was hard to not blurt out, “Seriously?!?” The gas was so enveloping I felt like others might think it was me. Talk about leaving pride and ego at the door.

To Stinky-McStinkfarm- please, please,please release your gases in the bathroom before the start of class…or adjust your diet, I detected too much asparagus and or vegetal matter. Not all of us are cut out for vegetarianism.